Pate Chinois du Quebec, or Shepherds Pie Anywhere Else
The eastern seaboard is experiencing a colder than usual fall. The climate is accelerating our consumption of big, bold, filling comfort foods. The province of Quebec, Canada is probably the world leader in developing comfort dishes. Hearty meat pies, pork offal, seafood terrines and coveted foie gras are provincial culinary treasures.
Which brings us to Pate Chinois, another Quebecois gift to the world. Literally translated, pate chinois is chinese pate. I don’t know how it got it’s name, but it is remarkably similar to shepherds pie.
It warms us up, and it should warm you as well. It is cheap, heartwarming, filling and best of all, our version is completely paleo friendly.
Recipe: Pate Chinois or Shepherds Pie if you like
Ingredients
2 tablespoons of oil 1 and a half pounds of lamb shoulder or beef chuck (or a combination of each), cut into 1/2 inch dice
1 cup of dry red wine
2 tablespoons fresh thyme leaves
2 sweet potatoes, about 1 pound, peeled and cut into 1 inch dice
Instructions
Place the sweet potatoes in a pot with enough salted water to cover by an inch. Bring to a boil. Allow to cook for 30 minutes, or until the potatoes are soft enough to mash. Remove the potatoes to a bowl, add the olive oil and mash with a large fork, potato masher, or handheld mixer. Mash until smooth.
Using a dutch oven over medium high heat, add the oil, diced onions, celery and carrot. Saute until the onions are translucent, about 5 minutes. Add the garlic and the turnip and saute for an additional 5 minutes.
Add the pork sausage and the diced lamb, beef or pork to the dutch oven, saute until all the meat has browned. Add the red wine, and allow the red wine to completely reduce.
Add the stock, bring to a boil, then reduce heat. Let simmer until a thick slurry has formed. Remove the meat mixture from the heat. Stir in the thyme leaves and salt and pepper to taste. The meat can be refrigerated for up to 2 days.
Preheat the oven to 350F. Put the meat mixture inside of a casserole dish, or a 12 inch cast iron skillet. Smooth the potato mixture so that the mashed potatoes covers the entire surface area of the meat. Sprinkle the almonds over the potatoes. Place casserole dish, or skillet, into the oven for 25 minutes, or until the sweet potato topping starts to brown. Remove from the oven and serve.
Serves 6
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Tags: comfort food , eastern seaboard , garlic cloves , knife instructions , lamb shoulder , meat pies , paleo , Pate chinois , pork sausage , potato masher , rib of celery , roasted almonds , shepherds pie
